Pan Seared Salmon

Pan Seared Salmon – make restaurant quality perfectly seared salmon at home in just minutes. Topped with an optional tarragon butter sauce to make it over the top amazing any night of the week.

If my family had their way, we would eat fish and other seafood probably 5 nights a week. It could be Fish Tacos or something like Lemon Garlic Shrimp, they aren’t picky at all. And I will admit for a long time, I was intimidated to make it at home. But it is so much easier than you think, especially when you follow just a few simple tips!

This pan seared salmon is perfectly crispy and a restaurant quality dish that you will be making over and over again.

 

Weeknight dinners don’t have to be boring. Most of the time you are trying to get dinner on the table in just a few minutes, so you have a few go-to recipes that you use each week. Well this pan seared salmon should really make the cut, not only is it ready in about 20 minutes. It is tender, juicy, delicious and that butter sauce is amazing!

Up your game on weeknights with simple and easy recipes like this salmon. You can stock up when salmon is on sale, so it is just in your fridge or freezer waiting for you.

Pan Seared Salmon Ingredients

• Salmon Filets
• Olive Oil
• Paprika
• Salt & Pepper
• White Wine (Chicken Broth)
• Shallots
• Lemon Juice
• Fresh Tarragon
• Butter

Don’t have tarragon? Any fresh herbs will work. Fresh Thyme, Parsley, Dill and Sage are probably my favorite. But basil or really any other herbs works great as well!

How To Make Pan Seared Salmon

1. You want to make sure your salmon is dry when you cook it. This helps get that great crust. Use paper towels to gently pan the salmon filets dry.
2. In a small bowl combine the salt, black pepper, and paprika. Sprinkle the mixture evenly on both sides of the salmon.
3. Heat the olive oil in a large skillet over medium-high heat. Make sure the pan is nice and hot when you add the salmon to the skillet and cook for 4 minutes on each side (depending on thickness).
4. Remove the salmon from the skillet and let it rest for a few minutes before serving.
5. While the salmon cooks, make the sauce: In a small saucepan, bring white wine (or chicken broth) and shallots to a boil. Boil until the wine reduces to approximately 2 tablespoons (about 2-3 minutes). Remove from heat and whisk in butter until incorporated. Stir in the lemon juice and fresh tarragon. Season with salt and freshly cracked black pepper to taste.
6. Spoon the sauce over the salmon before serving.

Recipe Tips

• The salmon I used in this recipe did not have the skin on. But if that is what you have, it is great and will work just fine. It will be even easier to flip the salmon if it has the skin on, so if you are worried about that, buy salmon with the skin on.
• Take the salmon out of the fridge and let it sit at room temperature for about 10-15 minutes before cooking. This helps to take the chill off and ensures that it cooks more evenly.
• Make sure the pan is nice and hot when you add the salmon to the pan. This will make sure it gets crispy and delicious.
• Do not try to flip the salmon too early. If you try to flip it and you notice it is sticking to the pan, this means it is not ready. Give it another minute or two before trying again.
• It is best to use a cast iron or stainless steel pan vs a non-stick skillet when you make this recipe. You will not get the same crust if you use a non-stick pan.
• The tarragon butter sauce is optional, but completely delicious! It is also great on chicken, steak, shrimp or fish.
• You will notice the recipe calls for adding the butter cold and stirring it to melt. This helps to make sure the sauce doesn’t’ break and is nice and smooth. It is best to add it one cube at a time for a smooth and luscious sauce.

Storage

If you have leftovers, store in an airtight container for 2-3 days in the fridge.

What Goes With Salmon

• Air Fryer Baked Potatoes
• Tossed Salad
• Roasted Brussel Sprouts
• Broccoli Rice Casserole

More Easy Dinner Recipes

• Chili Relleno Casserole
• Baked Turkey Meatballs
• Grilled Avocado Chicken
• Orange Glazed Chicken
• Salisbury Steak
• Ground Beef Lettuce Wraps
• Easy Baked Cod
• Shrimp Summer Rolls

Continue to Content

Yield: 4

Pan Seared Salmon

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Pan Seared Salmon - make a restaurant quality perfectly seared salmon at home in just minutes. Topped with an optional tarragon butter sauce to make it over the top amazing any night of the week.

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

Salmon

• 4 (6 ounce) salmon filets
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1 Tablespoon olive oil

Lemon Butter Sauce

• 1/4 cup white wine
• 1 shallot, minced
• 4 Tablespoons butter, cut into cubes
• 1/2 lemon, juiced
• 3 teaspoons chopped fresh tarragon

Instructions

1. You want to make sure your salmon is dry when you cook it. This helps get that great crust. Use paper towels to gently pan the salmon filets dry.
2. In a small bowl combine the salt, black pepper, and paprika. Sprinkle the mixture evenly on both sides of the salmon.
3. Heat the olive oil in a large skillet over medium-high heat. Make sure the pan is nice and hot when you add the salmon to the skillet and cook for 4 minutes, (depending on thickness) flip and cook for an additional 3-4 minutes. You can tell when it is time to flip, because the flesh will appear cooked about 3/4 of the way up the filet.
4. Remove the salmon from the skillet and let it rest for a few minutes before serving. The salmon should be about 130º F when you remove it from the pan. It will continue to cook a little more as it rests.
5. While the salmon cooks, make the sauce: In a small saucepan, bring white wine (or chicken broth) and shallots to a boil. Boil until the wine reduces to approximately 2 tablespoons (about 2-3 minutes). Remove from heat and whisk in butter until incorporated. Stir in the lemon juice and fresh tarragon. Season with salt and freshly cracked black pepper to taste.
6. Spoon the sauce over the salmon before serving.

Notes

You can substitute your favorite fresh herbs for the tarragon

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 388Total Fat 29gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 16gCholesterol 102mgSodium 477mgCarbohydrates 3gFiber 1gSugar 1gProtein 26g

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.

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Erin S

Welcome to Dinners, Dishes, & Desserts where my love of food meets my busy life. My name is Erin and I’m a casual home cook who loves to feed people. On this blog, you’ll find hundreds of quick and easy recipes made mostly from scratch. My days are spent in the kitchen, creating new recipes to share with family and friends.

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